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Two bowls of vegan cream of broccoli and quinoa soup, topped with toasted pepitas and a scoop of cooked quinoa.
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Cream of Broccoli and Quinoa Soup

Author - Gena Hamshaw
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 6 servings


  • 2 teaspoons olive oil
  • 1 white or yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound roughly chopped broccoli (florets and stems are fine)
  • 2 small russet potatoes, peeled and roughly chopped (about 3/4 pound)
  • 4 cups low sodium vegetable broth
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1 bay leaf, fresh or dry
  • 1/4 teaspoon smoked paprika
  • 2 teaspoons lemon juice
  • 3 tablespoons nutritional yeast
  • 1 1/2-2 cups cooked quinoa
  • 2-3 tablespoons cashew cream (optional)
  • vegan bacon, toasted pepitas, olive oil (all optional, for finishing)


  • Heat the oil in a heavy-bottomed soup pot or Dutch oven over medium high heat. Add the onions. Sauté for 5-7 minutes, or until the onions are clear and soft. Add the garlic. Sauté for another 2 minutes.
  • Add the broccoli, potatoes, broth, salt, black pepper, the bay leaf, paprika, and 1 cup water. Bring the mixture to a boil. Reduce to a simmer and cover. Simmer for 15 minutes, or until the potatoes are fork tender. Remove the bay leaf, if using. Use an immersion blender to puree the soup. Stir in the lemon juice, nutritional yeast, and quinoa. If you like, stir in a few tablespoons of cashew cream.
  • Divide the soup into bowls. Add any toppings you like, and serve.